Tag Archives: basil

WOW I AM SO MAD RIGHT NOW I FEEL LIKE CHRISSY TEIGEN FROM HER SCALLOPS POST (READ IT RIGHT NOW IF YOU HAVEN’T ALREADY). I JUST WROTE THE MOST BEAUTIFUL, ELOQUENT PROSE OF A POST (LIKE JAMES BEARD AWARD WINNING STATUS) ABOUT THE PERFECT SPAGHETTI RECIPE (I ACTUALLY STOLE IT AND “ADAPTED IT” FROM SOMEONE MUCH MORE LEGIT THAN ME) AND IT. JUST. ALL. DISAPPEARED.

LAW IS TRYING TO COMFORT ME BUT HIS WORDS ARE JUST PISSING ME OFF EVEN MORE. IT WON’T ALL BE OKAY AND NO, MY POST WON’T BE AS GOOD THE SECOND TIME I WRITE IT.

AAGHGHGHHGHGHGHGHGH. IT’S BEEN TOO LONG SINCE I’VE POSTED SO I’M GOING TO JUST WRITE IT OUT NOW INSTEAD OF WAIT FOR MYSELF TO CHILL OUT.

JDLS:FKJDLS:KFJDLS:F

Okay so you just need some spaghetti (I got mine at Eataly because I’m fancy), ripe tomatoes (DON’T PUT THEM IN THE FRIDGE or else they turn all sandy and gross), basil, garlic, chili flakes, and lots of olive oil. Oh and parmesan. I used one pound of spaghetti and 14 tomatoes (I actually counted from the photo because I care about you so much).

FIRST, boil some water. While the water is boiling, make this basil-garlic-chili-infused olive oil. What you do is you heat a ton of olive oil (you can put however much you want because you can save it and use on other things) on low heat (NOT TOO HOT OR ELSE THE OLIVE OIL WILL TURN BITTER). Add garlic slices, fresh basil, and chili. Let it all simmer on low heat for like 20 minutes and remove from heat. Continue reading Shi’s Kitchen: The Perfect Spaghetti→

Ever since a dinner party I went to recently where C.H. made fresh pesto, I have been non-stop thinking about pesto. I soon realized that the only way I could cure myself of this was for me to make my own pesto. I don’t own a blender (yet), but discovered that a blender is only optional in the world of pesto making. As a matter of fact, the first blog I’ve ever read (with the most beautiful food photos), blogs “Pesto Like an Italian Grandmother” – chunky monkey style (she doesn’t call it that, she’s a little more graceful of a writer than I am).

As I do with most recipes, I followed this one loosely. I bought the following ingredients: